Ingredients
- 1 serving Parmesan Risotto
- 350 g fresh mushrooms
- 3 tbsp olive oil
- 1 clove of garlic
- 2 tbsp parsley
- 1 cup white wine
- Salt and black pepper
Method
Prepare the “Parmesan Risotto”.
In a separate pan, heat the olive oil and fry the mushrooms for about 10 minutes. Add the garlic and parsley and cook for another 1–2 minutes, stirring. Add the wine and cook until the liquid has evaporated. Season with salt and black pepper. Add the mushroom mixture to the risotto, stir and sprinkle with parsley.
